recipes

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a standard muffin tin with paper liners.
• In a medium-size bowl, combine the vinegar and soymilk.
• Let sit for 5 minutes until it curdles and thickens, becoming like buttermilk.
• In a large bowl, sift together the flours, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt.
• In the same medium bowl, whisk together the pumpkin purée, applesauce, oil, and vanilla into the curdled soymilk mixture.
• Fold the wet ingredients into the dry, being careful not to overmix.
• The batter should be thick but smooth.
• Divide the batter evenly among the 12 prepared cupcake liners, filling each about 2/3 full.
• Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Remove from the muffin tin and let cool completely on a wire rack before frosting.

For the Frosting:

• Cream together the butter, cream cheese, and vanilla in a medium bowl with an electric mixer for 2 to 3 minutes, or until fluffy.
• Gradually add the powdered sugar, ¼ cup (30 g) at a time, beating well after each addition until smooth and fluffy.
• Once the cupcakes are completely cool, frost them with the cream cheese frosting.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly grease an 8-inch (20-cm) square baking dish with cooking spray.
• Use a blender or food processor to chop the corn kernels into small bits.
• Set aside.
• In a large bowl, beat together the butter and shortening using an electric mixer.
• Slowly add the masa flour and drizzle in the water, mixing well.
• Add the cornmeal, sugar, soy creamer, baking powder, and salt.
• Mix thoroughly after each addition.
• Add the chopped corn and stir on the lowest speed.
• The mixture should be thick, sticky, and slightly lumpy from the corn.
• Spread the mixture evenly in the prepared baking dish.
• Cover the dish with aluminum foil and bake for 45 to 50 minutes, or until firm but still moist.
• Remove from the oven and uncover.
• Let the cake stand for about 15 minutes before serving.
• Use an ice cream scoop to serve.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly grease or line an 8-inch (20-cm) square baking dish.
• Make the Cake: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate medium-size bowl, mix together the yogurt, soy milk, sugar, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Spread the batter evenly into the prepared baking dish.
• Make the Additional Layers: In a bowl, mix 2 cups (240 g) of the coconut flakes with ½ cup (120 ml) of caramel sauce.
• Spread this mixture evenly over the cake batter.
• Sprinkle the chopped pecans over the coconut mixture, followed by the chocolate chips.
• Top with the remaining ½ cup (60 g) of coconut flakes.
• Drizzle the remaining ¼ cup (60 ml) of caramel sauce over the top of the coconut.
• Bake for 30 minutes, or until the coconut is golden brown and the chocolate chips have melted.
• Allow the cake to cool completely before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
• In a medium-size bowl, combine the vinegar and soymilk.
• Let it sit for a few minutes to curdle and become like buttermilk.
• In a large-size bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
• Whisk the pumpkin purée, applesauce, oil, and vanilla into the buttermilk mixture until well combined.
• Fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Gently fold in the chocolate chips.
• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the pan on a wire rack for at least 30 minutes.
• Serve at room temperature or chilled for the best flavor.

• Combine the cinnamon, cloves, nutmeg, white pepper, cardamom, and ginger in a small-size bowl.
• Set aside.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
• In a microwave-safe dish, melt the chocolate and butter for about 1 minute, stirring once or twice.
• In a large-size bowl, combine the melted chocolate and butter with the spice mixture, applesauce, salt, and Sucanat.
• Stir to combine.
• Fold the brown rice flour and baking powder into the wet ingredients, being careful not to overmix.
• Pour the batter into the prepared pan and level it with a spatula.
• Bake for 22 minutes, or until the edges begin to pull away from the pan, and the center appears set.
• Let the brownies cool in the pan on a wire rack.
• For best results, chill for several hours in the fridge before slicing.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat 6 mini Bundt pans with nonstick cooking spray.
• In a large mixing bowl, use an electric mixer to cream together the nondairy butter and raw sugar until smooth.
• In a small bowl, dissolve the instant espresso powder in the warm water, then add the yogurt, vanilla extract, ground hazelnuts, and espresso mixture to the butter-sugar blend.
• Stir to combine.
• Sift the cocoa powder, whole wheat pastry flour, salt, baking powder, and baking soda on top of the wet ingredients.
• Gently fold the dry ingredients into the wet, being careful not to overmix.
• Gently fold in the blueberries.
• Divide the batter equally among the prepared mini Bundt pans.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool on a wire rack.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
• In a medium-size bowl, pour the boiling water over the chopped dates.
• Stir in the baking soda, and let sit for 10 minutes, or until the mixture cools.
• In a large mixing bowl, use an electric mixer to cream together the nondairy butter and Sucanat.
• Stir in the applesauce and the water-date mixture.
• Sift the whole wheat pastry flour, baking powder, salt, and cinnamon on top of the butter mixture.
• Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
• Fold in the chopped pecans.
• Pour the batter into the prepared pie plate.
• Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool on a wire rack before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat two 9-inch (23-cm) cake pans with nonstick cooking spray.
• In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
• In a medium-size bowl, mix together the soy milk, yogurt, applesauce, oil, and vanilla extract.
• Fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Divide the batter equally between the prepared cake pans.
• Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool completely on a cooling rack.
• To make the filling and topping, combine the butter, brown sugar, and soy milk in a saucepan.
• Bring to a boil and cook for 3 minutes to ensure the sugar dissolves.
• Remove from the heat and stir in the coconut and chopped pecans.
• Once the cakes are cooled, level one cake by cutting off the dome.
• Place it on a serving plate or cake stand.
• Spread a ½-inch-thick (1.
• 3-cm) layer of the coconut-pecan mixture on top of the leveled cake.
• Place the second cake, flat side down, on top of the filling.
• You can either pile the remaining topping on top of the second layer, allowing it to drip down the sides, or frost the cake with a double batch of Chocolate Agave Frosting and then spread the remaining topping over it.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) round cake pan with nonstick cooking spray.
• In a large bowl, whisk together the yogurt, oil, vanilla extract, and chocolate extract, if using.
• Sift the flour, powdered sugar, cocoa powder, baking powder, and salt on top of the wet ingredients.
• Stir gently to combine, being careful not to overmix.
• Pour the batter into the prepared cake pan.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 1 hour on a cooling rack before attempting to remove.
• Chill the cake overnight for the best texture.

Variation for Sacher Torte:

• Double the cake recipe and bake in two separate 8-inch (20-cm) round cake pans.
• Spread ¼ to ½ cup (80 to 160 g) all-fruit raspberry jam on one of the cakes, then top with the second cake.
• Double the Chocolate Ganache or use a single recipe of Chocolate Agave Frosting to cover the top and sides.
• Let the cake cool for several hours before serving.
• It tastes even better the next day!

• Add the strawberries, sugar, and lemon juice to a saucepan over medium-low heat.
• Cook uncovered for 20 minutes, stirring often.
• Remove from heat and let cool.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a Bundt pan with nonstick cooking spray.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.
• In a separate bowl, mix the soymilk and lemon juice; let sit for a few minutes until it curdles into a buttermilk-like consistency.
• Add the vanilla extract and applesauce to the strawberry mixture, stirring to combine.
• Fold the wet ingredients into the dry ingredients, mixing gently to avoid overmixing.
• Pour the batter into the prepared Bundt pan, tapping it gently to remove air bubbles.
• Bake for 40 to 45 minutes, or until golden and a toothpick inserted near the center comes out clean.
• Let cool completely before inverting onto a serving platter.